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Instant Pot Pot Roast Recipe
Make this Instant Pot Pot Roast Recipe in minutes thanks to the pressure cooker. Packed with flavor and keto friendly, this roast is versatile and amazing.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8
Calories: 392 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 pounds chuck roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup dry red wine
- 2 cups beef broth
- 1 tablespoon minced garlic
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 onion (Diced into Large Pieces)
- 4 carrots (peeled and cut into large pieces)
- 1 1/2 cups radishes (cut into quarters)
- 1/2 teaspoon xanthan gum
Instructions
- Season the roast with salt and pepper. Then add the oil to the instant pot on the sauté setting. Once heated through, add the roast and brown all the sides of the roast. Then remove the roast. Add the red wine and use it to deglaze the bottom of the instant pot insert and scrape off any pieces off the bottom of the instant pot insert.
- Then add in the beef broth, minced garlic, worcestershire sauce and Italian seasoning to the instant pot. Seal and cook on the high pressure setting for 65 minutes and then naturally release the pressure for 20 minutes after this cook time.
- While the roast is cooking, prepare and cut the vegetables. Then add the diced vegetables to the instant pot. Seal and cook on high pressure for 10 minutes. Do a quick release to release the pressure from the instant pot after this cook time.
- Remove the beef and vegetables from the instant pot. Shred the beef. If the beef is not shreddable, cook it for 10-15 more minutes in the instant pot.
- Then to make the gravy, switch the instant pot to the sauté setting. Whisk the xanthan gum into the juices in the instant pot. Continue to whisk and thicken until the gravy thickens.
- Serve the roast alongside the carrots, onions and radishes topped with the gravy and enjoy!
Cup of Yum
Notes
- We add in the vegetables later, as they will get too soft and mushy if cooked the entire time that the roast needs to cook to become tender.
- *Refrigerate the leftovers in an airtight container for up to 5 days.
- You can use an additional cup of beef broth instead of the red wine in this recipe if you prefer.
Nutrition Information
Calories
392kcal
(20%)
Carbohydrates
7g
(2%)
Protein
34g
(68%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
707mg
(29%)
Potassium
789mg
(23%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
5126IU
(103%)
Vitamin C
7mg
(8%)
Calcium
60mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 392
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 34g | 68% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 707mg | 29% |
| Potassium | 789mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5126IU | 103% |
| Vitamin C | 7mg | 8% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.